Steamed Pork with Rice Flour
粉蒸肉
Tender pork coated in seasoned rice flour and steamed with sweet potatoes until succulent. A Hubei specialty featuring aromatic spiced pork that's incredibly tender and flavorful.
Servings
2-3 people
Prep Time
30 minutes
Cook Time
90 minutes
Spice Level
Mild
Ingredients
Marinade
Instructions
Wash the pork belly and cut into slices about 7cm long.
Put the meat slices or ribs in a clean container, add: two tablespoons of cooking wine, two tablespoons of light soy sauce, half a tablespoon of dark soy sauce, half a tablespoon of oyster sauce, a little white pepper powder, chicken bouillon, mix well.
Put oil in the pan similar to stir-frying, heat up then turn off heat, when oil temperature drops slightly, add one small spoon of doubanjiang, and minced garlic, use the residual heat to stir-fry out the aroma and red oil.
Note: only add one small spoon of doubanjiang, this is very salty, don't add too much.
After the stir-fried sauce cools, pour into the container, mix well with the meat pieces and ribs, marinate for about 40 minutes.
Pour one package of steamed meat rice flour into the marinated meat, mix well.
Generally rice flour has strong water absorption, after mixing it will absorb all the sauce from the meat, if there's more sauce, the rice flour will appear moist, which is just right.
Conversely, if there's less sauce, the rice flour will be dry, need to add appropriate amount of water until the rice flour becomes moist.
Line the bottom of the bowl or plate with sweet potato pieces (or potatoes).
Note: whether potatoes or sweet potatoes, don't cut them too small, otherwise they'll become too mushy when steamed and hard to pick up.
Arrange the ribs and meat on top of the sweet potatoes.
Don't arrange the meat too flat or too tight, leave gaps for steam to pass through so it's easier to steam thoroughly.
Steam in steamer for 90 minutes. If using a steamer pot, bring to a boil on high heat then reduce to medium-low heat, same time.
Sprinkle with chopped green onions and serve.
- Many people misunderstand the 7cm width as thickness. Let me clarify again: 7cm is the width, which can also be understood as length, but not thickness!
- The meat slice thickness is generally 2-3mm, which can be adjusted according to preference!